Party Eggs Benedict
oil to grease
16 quail’s eggs
4 slices white bread
3 tbsp ready-made hollandaise sauce
4 thin slices ham
16 small sprigs of dill
1 Half-fill a pan with water and bring to a simmer. Break the quail’s eggs into the simmering water, a few at a time, and poach for 2–3 minutes until the whites are set and the yolks are still runny.
2 Remove them carefully, one at a time, with a slotted spoon and kitchen paper to absorb the water.
3 Meanwhile, lightly toast the bread on both sides. Cut out 16 circles of toast with a round cutter. Spread each one with a little hollandaise sauce. Cut out 16 ham circles and place on top of the hollandaise.
4 Use the cutter to stamp neatly around the yolks and lift them with a palette knife onto the toasts.
5 Serve warm garnished with sprigs of dill.